1) Preheat oven to 375 degrees F and lightly oil 2 muffin tins OR line with cupcake

liners.

2) In a large bowl, combine the whole wheat flour, all-purpose flour, ground flax

seed, baking soda, and salt; set aside.

3) Mash 2 of the bananas with a fork in a small bowl so they still have a bit of

texture; set aside.

4) With a whisk or an electric mixer, whip the 2 remaining bananas and the brown

sugar together until very well incorporated and liquefied.

5) To the whipped bananas and sugar, add avocado oil, egg, and vanilla and mix

until fully incorporated.

6) To the bananas, sugar, avocado oil, egg, and vanilla mixture, add in the dry

ingredients and mix with a whisk until just incorporated.

7) Fold in the nuts, chocolate chips, and the mashed bananas with a rubber spatula.

Spoon the batter into the muffin tins to fill them about halfway. Give them a rap

on the counter to get any air bubbles out.

8) Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let

cool for a few minutes before turning the muffins out. Serve warm or at room

temperature.